Author Notes
A comforting broth filled with memories of heady Mediterranean flavours using fresh seasonal fish and shellfish from the Scottish coast —Graeme Taylor
Ingredients
-
2
Langoustines
-
6
Squat Lobsters (or crayfish)
-
3
Shallots finely chopped
-
3
Garlic cloves finely chopped
-
1 sprig
Rosemary finely chopped (about 1tsp)
-
2
Tomatoes roughly chopped
-
100 milliliters
Dry White Wine
-
150 grams
White fish (Saithe, Cod or Haddock) cut into 1" chunks
-
6
Mussels
-
10
Cockles
-
1 sprig
Dill finely chopped (About 2tsp)
-
1 handful
Parsley finely chopped
-
0.5
Lemons juiced
-
knob
Butter
-
Splash
Olive Oil
-
Sea salt
Directions
-
Remove the heads from the langoustines and squat lobsters, saving the bodies. Cover them with 400ml cold water plus ½ tsp sea salt and simmer covered for an hour to make stock,
-
Sweat the shallots and garlic in the butter and a good drizzle of olive oil in a heavy based pot to soften without colouring,
-
Add the rosemary and stir through for 30 seconds, then add the smoked paprika and stir for another 30 seconds,
-
Add the tomatoes along with a splash of white wine to loosen then cook down to form a paste,
-
Pour the stock through a sieve into the tomato paste and add 75ml of the white wine and cook through for 10 minutes. Correct for seasoning with salt,
-
Add the white fish and cook for 2 minutes then add the reserved langoustine and squat lobster bodies and cook for a further 2 minutes. Remove from the heat and cover,
-
In a separate pan cook the cockles and mussels. Heat a little oil, pour in the shellfish and a good splash of white wine. Cover and cook for 3-4 minutes,
-
When cooked remove the mussels from their shells and add to the broth and add the cockles whole along with the cooking liquor,
-
Stir through the dill and add the lemon juice. Correct for seasoning and serve topped with parsley.
See what other Food52ers are saying.